Does banana ripen other fruits

Bananas do indeed ripen other fruits, mainly due to the release of ethylene gas. Ethylene is a natural plant hormone that can accelerate the ripening process of fruits. Bananas release more ethylene gas during the ripening process, especially those with higher maturity. When bananas are placed together with unripe fruits, these ethylene gases are absorbed by other fruits, activating their internal ripening enzyme system. Common fruits that are easily ripened include kiwi, mango, avocado, and other respiratory climacteric fruits, which continue to ripen even after harvesting. The concentration of ethylene released by bananas is sufficient to affect the ripening speed of surrounding fruits, leading to softening, discoloration, and accelerated sugar conversion. Some fruits with lower sensitivity to ethylene, such as citrus and pineapple, are less affected. The ripening process of these fruits mainly relies on the supply of nutrients from the plants, and the impact of ethylene on them after harvesting is limited. Some fruits that require hardness, such as apples and pears, may soften their texture too quickly if exposed to high concentrations of ethylene too early. Separating bananas from fruits of different ripeness or using packaging materials with different breathability can effectively control the ripening effect of ethylene.

When storing fruits in daily life, it is recommended to store bananas separately or together with fruits of similar maturity. To delay the ripening of other fruits, bananas can be wrapped in plastic wrap around their stems to reduce ethylene release, or stored in the refrigerator to lower their metabolic activity. For fruits that require ripening, they can be stored in a sealed paper bag with bananas for 12-24 hours, and their ripeness should be checked regularly to avoid overcooking. Reasonably utilizing the ripening characteristics of bananas can more flexibly arrange the optimal consumption time of different fruits.